Stuffed Tomato Bites
The holidays are over, but that doesn’t mean the fun has stopped. The NFL playoffs are still in full swing, all leading up to the main event – the Big Game on February 5. So for football fans, at least, there’s still plenty to celebrate.
So if you’re planning to keep the party going all the way into February, you still need lots of good recipes for party fare – dips, hot appetizers, and other nibbles that are easy to eat while piled on the couch. And I’m here to help.
Here’s my latest game-day treat: Stuffed Tomato Bites. These zesty little mouthfuls are hollowed-out tomatoes stuffed with a mixture of spinach, ricotta, and herbs, with a bit of egg to hold it altogether. Then you bake them in a hot oven and top them with provolone, which melts beautifully all over the top.
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The recipe makes just five little tomatoes – so about one apiece for a small game-day gathering. If you have more guests, you can always double the recipe, or use even smaller tomatoes so the stuffing goes farther.
Enjoy your bites, and may the best team win! (And no, I am absolutely NOT saying which team that is.)
Stuffed Tomato Bites
INGREDIENTS:
5 small tomatoes
1/2 cup ricotta cheese
1 egg
1 cup spinach, chopped
2 glove garlic, minced
1/2 teaspoon onion powder
1 tablespoon parsley, minced
pinch of salt & pepper
Olive oil for drizzling
2 pieces provolone cheese
DIRECTIONS:
1. Preheat the oven to 425 degrees F, drizzle Olive oil into the bottom of a casserole dish. To core the tomatoes use a melon baller, or a sharp knife inserted at an angle. Go around the top of the tomato and then use a spoon to scoop out the core and seeds.
2. In a small bowl, beat the egg and stir in the ricotta. Add the spinach, garlic, onion powder, parsley, and a pinch of salt & pepper. Mix well.
3. Fill each tomato with the ricotta mixture. Drizzle with olive oil and sprinkle a pinch of salt & pepper.
4. Roast for 15-20 minutes, or until tomatoes are soft and filling is set up. Turn the oven off. Top with pieces of provolone and add back to the oven to melt the cheese. (The temperature will be hot enough that you won’t need to turn it back on.)
Stuffed Tomato Bites
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Ingredients
- 5 small tomatoes
- 1/2 cup ricotta cheese
- 1 egg
- 1 cup spinach chopped
- 2 glove garlic minced
- 1/2 teaspoon onion powder
- 1 tablespoon parsley minced
- pinch of salt & pepper
- Olive oil for drizzling
- 2 pieces provolone cheese
Instructions
- Preheat the oven to 425 degrees F, drizzle Olive oil into the bottom of a casserole dish.
- To core the tomatoes use a melon baller, or a sharp knife inserted at an angle. Go around the top of
- the tomato and then use a spoon to scoop out the core and seeds.
- In a small bowl, beat the egg and stir in the ricotta. Add the spinach, garlic, onion powder, parsley,
- and a pinch of salt & pepper. Mix well.
- Fill each tomato with the ricotta mixture. Drizzle with olive oil and sprinkle a pinch of salt & pepper.
- Roast for 15-20 minutes, or until tomatoes are soft and filling is set up. Turn the oven off.
- Top with pieces of provolone and add back to the oven to melt the cheese. (The temperature will be
- hot enough that you won't need to turn it back on.)
- Serve as a light lunch or side dish!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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How are you supposed to eat this? Fork and knife? Just take a bite? But is it super messy?
Yep. Fork and knife 🙂 I hope you love it!
This looks delicious and easy! Thanks for posting.?